In a bowl, whisk together the eggs, milk, and flour, add a pinch of salt, and let rest for at least thirty minutes.

Melt a knob of butter in a nonstick pan about 30 cm in diameter, pour in a ladle of batter and spread it evenly over the entire surface; when the edges begin to separate, flip and cook on the other side.

Wash the pears, peel them and slice them.

Place the brown sugar in a small pan with a knob of butter and caramelize until it reaches a nice amber color, add the pears to the pan and sauté them for a few minutes.

Fill the crepes with caramelized pear slices, cubes of Igor’s spicy Gorgonzola, and acacia honey.

For the batter:
1 egg
200 ml of milk
75 g of 00 flour
butter for cooking
For the filling:
2 Kaiser pears
140 g of Igor Spicy Gorgonzola
1 tablespoon of brown sugar
acacia honey